How to Make Italian Macaroni and Cheese : How to Add Asparagus for Italian Macaroni & Cheese

How to Make Italian Macaroni and Cheese : How to Add Asparagus for Italian Macaroni & Cheese


Hi, I’m Elvis Hillard and I’m here on behalf
of Expert Village. Today we’re going to be making an Italian-style macaroni and cheese.
Ok, next up, we cut the asparagus, made sure, like I said before, you take these tips off
to about like right here; it’s a woody flavor, you don’t want it in your pasta, it’s not
going to taste that good. So, I had the spears, I went ahead and cut them in half so they’re
easy to work with in this dish. I’m going to go ahead and grab that; we’re going to
add that to our fennel and garlic – if you lose one, it’s ok, and you can always put
it back, right? You’re going to give that a little bit of a stir. Now, like I said before
about the butter and the olive oil, sometimes it’s going to evaporate up when you’re cooking;
it depends on how fast you’re cooking this and how al dente you want this asparagus and
stuff. The asparagus is going to take a minute to cook down. Olive oil, it’s not bad for
you, you could just use maybe like another tablespoon; just kind of keep the olive oil
on the side of you. Make sure that asparagus is covered in that oil so everything just
cooks evenly. Whenever you get it coated, try to straighten it out as much as you can
where everything is just getting cooked. Basically, you want it all on the bottom of that skillet,
heating right up. Go ahead, let this saute down until your asparagus is a little soft
– al dente – and then we’ll go ahead and move on to the next step.

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